Cheddar Bacon Ranch Potato Stuffing
Potatoes are so versatile, no wonder there is a whole day devoted to them. Carolyn C. in our Whippany, NJ headquarters submitted this recipe to celebrate National Potato Day (August 19).
- 1 Propane Stove
- 3 lbs Russet potatoes
- 4 tbsp Olive oil
- 3 1/3 cups Cubed sweet dinner rolls
- 2/3 envelope Ranch salad dressing mix
- 1/2 tsp Salt and pepper each
- 2/3 cups Sour cream
- 4 oz Cream cheese
- 2 medium Celery ribs finely chopped
- 5 strips Bacon cooked and crumbled
- 2 cups Cheddar cheese shredded
- Set the temperature to 400℉. Grease a 9x13-inch baking dish, or line it with aluminum foil.
- Transfer 3 pounds of cubed russet potatoes to a baking dish. Pour 4 tablespoons of extra virgin olive oil over the top and sprinkle with ½ teaspoon of both salt and pepper. Toss until everything is coated and evenly distributed. Then, cover the dish with aluminum foil.
- Move the potatoes to the oven and bake for 30-40 minutes. At that point, remove the foil and cook for another 25 to 30 minutes. The potatoes should be fork-tender. Add or reduce cooking time as needed.
- On an ungreased 15x10x1-in. baking pan, bake cubed rolls until toasted, 7-10 minutes.
- Fry 5 slices of bacon in a large frying pan over medium-high heat. When finished cooking, drain from oil and let cool slightly before chopping. Put them aside for later.
- Add ⅔ cup sour cream, 4 ounces softened cream cheese, 1½ cup grated cheddar cheese, crumbled bacon, celery, and ranch mix in a medium-sized mixing bowl. Combine well.
- Place potatoes and rolls into greased baking dish. Scrape the cheese mixture on top of the potatoes/rolls and carefully stir everything together until it’s all evenly distributed. Top with extra ½ cup of cheddar. Return the dish to the oven uncovered, and bake until heated through and cheese has melted.
- Remove and cool. Make sure you give it a few minutes to cool before serving.